This spicy lentil soup recipe is super simple and super tasty. It’s dairy free too.
It’s one of my favourite soups to make when I haven’t been shopping as I usually always have the ingredients in my cupboard, if I don’t have any celery then sometimes I use carrots instead. You can also use other veggies in it, spinach is a good addition. I am obsessed with black onion seeds so have added them, they are the little seeds you get on naan breads from Indian restaurants and I absolutely LOVE them!!
I also love fresh coriander so add loads of it, I have to separate Matt’s first though as he hates it!
I use red lentils in this recipe, they are my favourite type and are high in protein.
This lentil soup is great if you have a cold as it’s full of fresh ginger and garlic.
You can also add less water and it will turn into more of a dahl which you can serve with rice.
SPICY LENTIL SOUP
- 3 tbsp Oil
- 2 sticks Celery finely chopped
- 3 cloves Garlic finely chopped
- 2 inch Ginger grated
- 1 tbsp Black Onion Seeds
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Fenugreek
- 1 cup Red Lentils
- 1 tbsp Stock Powder
- 1 litre Boiling Water
- 5 heaped tbsp Fresh Coriander finely chopped
Heat the oil up in a large saucepan.
Add the ginger, garlic and celery. Stir then leave for a few minutes.
Add the black onion seeds, cumin, turmeric and fenugreek then stir well and leave for a few minutes.
Add the red lentils and stir, then add the stock powder followed by the boiling water. Stir well then cover and simmer for 15-20 minutes until the lentils are soft.
Add the chopped coriander and stir well.
You might also like my carrot, ginger & orange soup recipe.
Don’t forget to check out my vegan cake recipes too!